http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030085987-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9a723ac0b3190315bfc3a334109e335 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-77 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-97 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2002-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a0041c73b6fa86a080d7d90ffe1d41b |
| publicationDate | 2003-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030085987-A |
| titleOfInvention | Manufacture method of edible perfume |
| abstract | The present invention relates to a method of manufacturing a spirit (酒精) (flower fragrance wine) with a floral fragrance as a main raw material, comprising the steps of washing and sterilizing grains or sugars as raw materials of alcohol (ethanol); Naturally cooling the sterilized spirit raw material to about 40 ° C. in a sealed state and mixing the yeast evenly; A first fermentation step of propagating yeast for about 3 days at a temperature of about 40 ° C. after mixing of the yeast; A second fermentation step in which the spirit solution after inoculation with yeast generates carbon dioxide and mixes the essential oil raw materials evenly when boiled, and lowers the temperature to about 15 ° C. at low temperature; After the fermentation of the alcoholic beverage for a long time, centrifuging the solid material of the alcoholic raw material to extract only the stock solution; Extracting the distilled spirit by heating the extracted stock solution to 80 ° C; At least 80% of the extracted alcohol is subjected to purification of the activated carbon at a low temperature of less than 15 ℃; Mixing at least 80% of the purified alcohol as a main raw material, and mixing the glycerin series, alcohol, and water (purified water) at an appropriate ratio according to a user's setting; The mixed raw materials are made of low-frequency ultrasonic vibrations, followed by an emulsion process, to prepare a hyangju wine. The perfumed wine prepared in this way is sealed in opaque glass and stored in cold and dark. The prepared perfumed wine is used as a drink or perfume in a container. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101160217-B1 |
| priorityDate | 2002-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.